Lamb, New Zealand, imported, loin, boneless, separable lean and fat, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 6.3 MG | 40% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.2 MG | 10% | |
| Vitamin B-12 | 1.1 UG | 47% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 4 MG | 0% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 217 MG | 17% | |
| Potassium, K | 368 MG | 8% | |
| Sodium, Na | 60 MG | 3% | |
| Zinc, Zn | 2.1 MG | 19% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 2.9 UG | 5% |
Nutrition Highlights
- Excellent source of protein with 21.4g per 100g, great for muscle building and recovery.
- Good source of Niacin (40% DV).
- Good source of Vitamin B-12 (47% DV).
About Lamb, New Zealand, imported, loin, boneless, separable lean and fat, raw
This cut of meat comes from the loin of young sheep raised in New Zealand, where grass-fed farming is the norm. It's a lean, tender portion that's been trimmed of bones and separated into lean meat and fat for easier preparation. The raw product has a pale pink color with fine marbling, indicating good quality and flavor potential. New Zealand lamb is known for its mild taste and tender texture compared to older sheep meat.
From a nutritional standpoint, this meat is an excellent source of complete protein, providing all essential amino acids needed for muscle maintenance and repair. It's particularly rich in B vitamins, especially B12, which is crucial for nerve function and red blood cell formation. The meat also contains important minerals like zinc, which supports immune function, and iron in a highly bioavailable form. While it does contain some fat, the amount is moderate compared to other red meats, and much of it consists of beneficial unsaturated fats. The absence of carbohydrates makes it suitable for low-carb and ketogenic diets.
In the kitchen, this versatile cut shines when prepared using quick-cooking methods that preserve its tenderness. It's ideal for grilling, pan-searing, or broiling to medium-rare doneness. Many chefs recommend seasoning simply with salt, pepper, and herbs like rosemary or thyme to complement its natural flavor. It can be cut into medallions for elegant presentations, or used whole as a roast. The meat pairs well with Mediterranean flavors, mint sauces, or bold red wines. For those watching their fat intake, the separable fat can be trimmed before cooking, though some prefer to leave it for added flavor and moisture during cooking.
Compare Lamb, New Zealand, imported, loin, boneless, separable lean and fat, raw
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